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I’ll never forget the first time I bit into a radish. I was in Sunday school and I was maybe seven or eight. I’m not sure if they ate radishes in Bible times, but for whatever reason that morning’s lesson involved passing around new raw foods to try. I don’t remember much else about that day except the shockingly bitter taste that I couldn’t get out of my mouth until my family picked up Dunkin’ Donuts on the way home.

I spent years picking radishes out of salads until I slowly came to love the crunch and slightly bitter bite – especially when thinly sliced, pickled or roasted. I’ve never done the buttered radish thing until now – except these are “olive oiled,” finished with a squeeze of lemon, and piled on toast with sautéed dandelion greens.

I made a creamy vegan spread out of herbs and sunflower seeds, although if that sounds like too much trouble, ricotta would be a simple sub.

There’s no need to finish these off with doughnuts this time, although if you’re craving something sweet afterward, I won’t judge. Here’s a recipe.

handful of fresh herbs - basil, mint or dill (save a few to put on top)

Instructions

Make the sunflower seed spread by blending sunflower seeds, garlic, vinegar, lemon juice, lemon zest, water and salt until smooth. Add herbs and blend again. Chill until ready to use.

Heat olive oil in a medium skillet over medium-low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.

When the radishes are nearly done, add the dandelion greens and a big squeeze of lemon. Cook until the greens are just barely wilted. Season with salt and pepper, to taste.

YUM!!!! I love this! I grew up with a bit of butter spread on a baguette and loaded with salted radishes. So good! I can’t wait to try your spread…and with dandelion greens! Another fav! Thanks for sharing!

I actually discovered radishes very recently! I should totally try cooking them like you did. I can’t imagine the taste, but I suspect delicious 🙂
And I know the taste would totally differ, but I’d love to try the spread with almonds or tahini instead of sunflower seeds…
Happy spring!